【摘要】 为开发优良的莲芯白酒调味液，该文以冷凝回流浸提工艺提取莲芯中的活性物质，并选取合适的澄清工艺净化莲芯提取液。研究结果表明，最佳浸提工艺条件为料液比1∶50(g/mL)、乙醇浓度75%、浸提温度60℃、浸提时间4 h；最佳澄清条件为硅藻土添加量0.8 g/L、静置时间24 h、静置温度25℃。在最优条件下制备的莲芯白酒调味液中甲基莲心碱含量为13.749 mg/L，具备良好的生物活性。更多还原

【Abstract】 In order to develop an excellent flavoring liquid of Lotus plumule liquor,the active substances in the Lotus plumule were extracted by reflux condensation and extraction process,and a suitable clarification process was selected to purify the Lotus plumule extract. The results showed that the optimal extraction conditions were as follows:solid-liquid ratio of 1∶50(g/mL),alcohol concentration of 75%,extraction temperature of 60 ℃,and extraction time of 4 h. The optimal clarification conditions were diatomaceous earth addition of 0.8 g/L,standing time of 24 h,and standing temperature of 25 ℃. The flavoring liquid of Lotus plumule liquor prepared under these optimal conditions contained methyl liensinine of 13.749 mg/mL,indicating good biological activity.更多还原